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Before you jump to Healthier Baked Chicken Parmesan recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Just about every single article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to that. Sometimes, though, the last thing you choose is to have to make an evening meal from scratch. Sometimes all you desperately want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet? You are able to do this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how you can eat healthy and balanced when you visit the drive through.
Choose the drive through depending on whether it has better options available. Arby’s by way of example, doesn’t offer burgers. You could consume roast beef sandwiches, wraps and salads instead. While Wendy’s has served hamburgers for decades, they also have quite a few other healthy options like salads, baked potatoes and chili. Most fast food dining places usually do not stoop to the harmful lows seen at McDonalds.
Common logic tells us that one sure way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make great choices, there is not any reason you can’t visit your drive through now and then. Sometimes the best thing is to let another person create your dinner. If you decide on healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to healthier baked chicken parmesan recipe. To cook healthier baked chicken parmesan you need 15 ingredients and 14 steps. Here is how you do that.
The ingredients needed to prepare Healthier Baked Chicken Parmesan:
- Prepare 1/2 loaf crusty rye bread
- Prepare 1 lb skinless chicken breasts
- Prepare 2 cups buttermilk, divided
- Provide 2 cloves garlic minced
- Prepare salt and pepper
- Use 1 tsp garlic powder
- Take 1 tsp salt
- Provide 2 tsp italian seasoning
- Get 4 oz fresh grated parmigian reggiano
- Provide 2 cups whole wheat flour
- Prepare 4 egg whites or 1 cup greek yogurt
- Get 2 cups pasta sauce
- Take 1/2 cup shredded mozzarella and provologne
- Use 125 g fresh mozzarella
- You need fresh basil and oregano as garnish
Instructions to make Healthier Baked Chicken Parmesan:
- Cut half of the bread loaf into 1/2 inch slices. Lay out on the counter on a cutting board or somewhere it won't be messed with. We'll be drying these pieces overnight.
- Filet the chicken (make two thinner breasts!). Then using plastic wrap and something with some heft, or a meat mallet if you wanna be proper (I usually use a can of beans or whatever else is lying around) to pound the filets to a 1/4 in thick. Don't be like me and make it a contest to see how thin you can get the chicken, doesn't fare well for anyone involved.
- As they are thinned out place the chicken in a plastic bag. When complete add the buttermilk, garlic, and 1 tbsp salt and pepper to the bag. Work it around to miz up the ingredienta and make sure all the chicken is coated. Then squeeze out the air and place in the fridge. Let chill for 4 hrs up to over night.
- The next day or at last 4 hours later take your dried bread and start to break it apart. I put it in a ziplock bag and smashed it, but you can wreak havoc on the bread however you heart desires. break it down enough to put it in the food processor (or blender if you have one that can handle mixing solids).
- I used my vitamix and ran the blender on low until you have a sandy consistency. Kinda like bread crumbs, in case you hadn't caught on that's what we're making. Add the garlic powder, salt, pepper, and italian seasoning to the crumb and about 1/2 of the parmigian. Blend for a few seconds until it looks well mixed. Then add the next half and blend. Voila! You just made homemade bread crumbs that will taste much better than store bought. You can store the bread crumbs for up to a month in the fridge.
- Now it's time to set up you're breading work area. It's really important to get it right. If you do, the process should be relatively clean and quick. If you don't you'll have egg and flour everywhere. You'll need three shallow bowls/pie pans, a large plate, and parchment paper. You're going to fill one bowl with about 1/2 cup of breading, one bowl with the whole wheat flour and another bowl with your wash. To make the wash you can either combine eggs, 2 tbsp buttermilk and a tbsp of flour, or the greek yogurt
- Now we're ready to start breading. Grab the bag of chicken from the fridge and open that bad boy up. (Note: If while you are doing this you keep a dry hand, for working with the dry ingredients, and make your other hand the wet hand. This will prevent you from developing those small nuggets of useless breading on your hands.)
- First, the chicken goes straight from the bag to the flour. If you drop it on one side of the bowl you can pick up the flour from the other side to coat the top, so you can hopefully keep your dry hand liquid free. Flip a couple times to coat all sides.
- Then move the chicken to the wash. Using your wet hand flip the cutlet a couple times until it is covered entirely with the wash.
- Transfer to the bread crumbs. Once again to prevent a mess you can take bread crumbs from the side or pour some from the remaining half over the chicken. If working with the yogurt press down on the breading to get a flat uniform product. It will appear chunky and cook unevenly. Flip a couple of times to make sure all of the wash is covered. Transfer to the large plate.
- Repeat this process for all the chicken, filling up on ingredients as they get low. When you have one layer of chicken on the plate cover with parchment paper and lay the chicken on top of that. Preheat oven to 400F(~200C)
- Place the chicken in a glass casserole dish and lighhtly spray both sides with vegetable or olive oil. Put in oven for 20 minutes. If at 20 minutes the chicken is still not brown enough turn the broiler on high until you get a nice golden brown
- Top with tomato sauce, shredded cheese, and fresh mozzarella. Put back in the oven with the broiler stil on high for ten minutes or until the cheese is bubbling and golden brown.
- Remove from the oven and let it cool/rest for about 5 minutes. Serve with whole grain pasta served with some fresh chopped herbs.
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